O-Ku opens in Jacksonville Beach offering ‘fresh and innovative take’ on Japanese sushi and cuisine

An upscale Japanese restaurant boasting a rooftop bar and dining area with a postcard-worthy ocean view is now open in the heart of Jacksonville Beach

Located at 502 1st St. N., O-Ku Jacksonville Beach is the inaugural O-Ku in Florida. It joins a half-dozen sister restaurants in five states and Washington, D.C. 

The Japanese restaurant and sushi bar is part of the Indigo Road Hospitality Group, headquartered in Charleston, S.C., which also has seven Oak Steakhouses as well as  hotels and other restaurant concepts in many of the same cities.

The Jacksonville Beach restaurant focuses on authentic Japanese cuisine, including traditional sashimi and specialty rolls prepared with a regional approach that highlights fresh ingredients amid sophisticated presentations.

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The restaurant sources its fish and seafood “from the finest fish markets in Tokyo and Hawaii” along with local and seasonal ingredients, according to Indigo Road leaders.

“Once we visited Jax Beach, it immediately felt like home for O-Ku,” Steve Palmer, founder of Indigo Road Hospitality Group, said in an email to the Times-Union.

“We are always looking for vibrant coastal communities to plant roots in, and what could be better than fresh sushi among a beautiful beach view?” he said. “This is a wonderful community with welcoming neighbors, and we are looking forward to joining the growing culinary scene here.” 

Growing restaurant scene

O-Ku complements the eclectic and growing dining options in Jacksonville Beach, Mayor Christine Hoffman told the Times-Union.

“I’m very excited about the opening of O-Ku. The food is excellent and the team that they have assembled to open the restaurant is really professional and knowledgeable,” Hoffman said.

The menu, she said, offers guests a chance to explore the richness of Japanese cuisine.

“The menu ranges from an omakase experience to happy hour options and the rooftop dining option is a great addition to the restaurant scene in Jacksonville Beach,” she said.

Hoffman said the city’s dining options have evolved to feature global tastes over the years and that expansion shows no sign of slowing down.

“I do see our downtown dining options becoming more eclectic with the recent opening of The G.O.A.T. — Tapas and Bar, the relatively new Jax Spice and soon to come Oaxaca Club and Jekyll Island Brewing Company,” Hoffman said.

Newly opened or coming soon, those restaurants join established dining favorites such as Brix Taphouse, Hoptinger Jacksonville Beach, Lynch’s Irish Pub and Angie’s Grom, she said.

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Palmer said O-Ku is about a good experience as well as good food. The restaurant, he said, is ideal for “a nice night out with friends, date night, celebrations and happy hour in general.”

The restaurant offers guests great food and libations in a comfortable and inviting setting, he said.

“Our menu offers an array of Japanese cuisine not readily found elsewhere and our friendly staff takes pride in shepherding guests on their culinary journey from start to finish,” he said. 

Palmer said although many of their first-time guests already love sushi, the restaurant is thrilled when diners discover “there is far more to our O-Ku’s sushi offering than your typical sushi rolls or Makimono.”

“We are best known for our signature Nigiri with specialty toppings, like our Sake Dreams featuring Aburi style salmon, with truffle aioli topped with smoked salmon roe. Or our Big Eye, featuring Akami tuna, avocado with spicy ponzu, topped with rice pearls,” Palmer said.

O-Ku menu

O-Ku Jacksonville Beach’s menu invites exploration, he said.

Its selection of chef’s specialties and small plates include Lobster Temaki, which is butter-poached lobster, red beets, lava salt and cilantro aioli ($21), Usuzukuri featuring king salmon, black lava salt, wasabi stem, truffle ponzu and microgreens ($12-$18) and Waygu Tartare Toast showcasing Waygu beef, cilantro aioli, shallot, soy mushroom, kizami and crostini ($18).

Entrees include Teriyaki Chicken Donburi with house-made teriyaki and seasonal vegetables ($20), Karaage Cauliflower, which is tempura cauliflower, firecracker sauce, crispy onion, scallion and peanuts ($14) and Miso Salmon, which is a king salmon filet, miso beurre blanc and roasted broccolini.

In addition, there is Omakase, a chef’s multi-course tasting menu for $125 per person and a sake pairing for $50 and Tobanyaki of Japanese Wagyu beef for $25 per ounce.

Sushi and sashimi, however, take center stage.

Among its Makimono is Blazing Saddles, which is crab, avocado, cucumber, seared Wagyu beef, cilantro aioli, sweet soy and crispy onions ($18), Happy Buddha, which is crispy mushroom, roasted red pepper, cucumber, avocado and mango salsa ($15) and The Rising Sun, which includes crab avocado, cucumber, salmon, sliced lemon, tobiko, chives and citrus aioli ($10-$15).

Expansion potential 

Palmer said they’re “absolutely open” to the idea of bringing more Indigo Road Hospitality Group restaurant concepts to the Jacksonville area. 

“There are so many great neighborhoods and pockets in Jax, the options are varied,” Palmer said. “This is the seventh O-Ku restaurant to open — and first in Florida — but we do have several other concepts to round out the palate, including Oak Steakhouse and Indaco, which specializes in rustic Italian.”   

Palmer said O-Ku can more than hold its own amid the highly competitive Jacksonville restaurant market. 

Its menu and hospitality as well as its location directly across from the iconic Jacksonville Beach Pier and scenic ocean view — especially from the rooftop dining area — makes O-Ku stand out, he said.

The rooftop dining area will open in a few weeks, Palmer said.

O-Ku is next door to Lynch’s Irish Pub in a sleek, two-story building designed by Cronk Dutch Architecture. It’s part of the larger, multi-structure, mixed-use project known as The Gallery, which includes the former J. Johnson Gallery, from the Trevato Development Group.  

The 4,400-square-foot restaurant with seating for 165 is open 5 to 10 p.m. Tuesday through Saturday for dinner and cocktails. Lunch is expected to be added in early spring. 

Reservations are encouraged and may be made via the restaurant’s website O-Kusushi.com. But walk-ups are welcome, he said.

Times-Union writer Gary T. Mills contributed to this report